Lynn's Meatloaf (Vegan)
Recipe: #9938
June 27, 2013
Categories: Meatloaf, Tofu/Soy, Oats, Sunday Dinner, Oven Bake, Gluten-Free, Heart Healthy, High Protein, Low Cholesterol No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"This is our favorite vegan meatloaf; it makes a great sandwich filling too. (Recipe by Lynn Jocelyn, on engine2diet dot com.)"
Ingredients
Nutritional
- Serving Size: 1 (178.3 g)
- Calories 416.5
- Total Fat - 14.6 g
- Saturated Fat - 2 g
- Cholesterol - 0 mg
- Sodium - 734 mg
- Total Carbohydrate - 50.6 g
- Dietary Fiber - 19.4 g
- Sugars - 5 g
- Protein - 24.8 g
- Calcium - 242.3 mg
- Iron - 7.2 mg
- Vitamin C - 4.8 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Lightly coat a 5 x 9 inch loaf pan with cooking spray (or use non-stick bakeware); set aside.
Step 3
In a small saucepan, over medium heat, cook celery, onion, and garlic in a small amount of water until softened; remove from heat, drain off excess liquid, and allow to cool.
Step 4
In a large mixing bowl, mash tofu; then add in celery, onion, garlic, and all remaining ingredients (except "Ketchup, to taste"), and stir until well combined.
Step 5
Transfer meatloaf mixture to prepared loaf pan, level, and spread a thin layer of ketchup on top.
Step 6
Bake for 60 minutes, or until done.
Tips
- 5 x 9 inch loaf pan
- Cooking spray (if using regular bakeware)